The main parts of a cured ham are: the maza, the contramaza and the babilla.
The maza is the part with the most meat and is the most rich and succulent. The babilla has less ham as it is confined by the femur and coxal bone. This part is less succulent than the maza so it is recommendable to start cutting here if the cured ham is going to be consumed over a period of time.

      The part known as the jarrete and the caña are usually diced into cubes of cured ham as the meat has a firmer texture and a different taste.